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Friday, August 6, 2010

Lavender Cheesecake Bars

From the kitchen of One Perfect Bite...I wanted to get this recipe to you while culinary lavender is still available in markets. It was given to me a few weeks ago by a lavender grower of Viennese extraction. Her dessert is as lovely as she is, and it speaks to the wonderful richness of the country in which she spent her childhood. Like most pastry from the area, this is barely sweet and the use of lavender is so subtle that only a truly discerning palate could identify its presence without some help. I was not able to identify the flavor the first time I had these bars. Everyone who samples them can detect an unidentifiable, but pleasant, flavor lurking in the background. When told what it has we all share an "ah-ha" moment. The only trick to cooking with lavender is discretion. A very little of it goes a long way, and too much of it will make your food inedible. The lavender taste in this recipe comes from a mildly flavored sugar and from a scant teaspoon of fresh buds that are added to the streusel topping. This is a very simple recipe. There is, however, a trap waiting for those who read directions just before they plan to bake. You need lavender sugar, and, while it's child's play to make, it takes about a week for the lavender to imbue the sugar. I use a ratio of two tablespoons of lavender per cup of sugar and blend them in my food processor to make a mildly flavored sugar that I store for a week before using. Here, as in most of my recipes, I toast the almonds before baking with them. Toasted nuts give baked goods a real flavor boost and these bars have a wonderful almond flavor. If your not watching calories you'll love these rich bars. Here's the recipe.Lavender Cheesecake Bars...from the kitchen of One Perfect Bite, inspired by Oregon lavender growers

71 comments
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These look very good. At first glance, I thought it was a lemon bar. I believe it's the French who use lavender the most? Normally, this recipe might kind of scare someone, but your reassurances make me want to try it.

discerning palate...I sometimes wonder is that a given or a skill that develops with time, since my husband can't detect most of the things I put in our food (I put in things he says he detests but he eats them with delight without knowing what is in the food) Lavander comes here only in bags to use in your closet, such a shame!

Yum!The simplicity just highlights the lavender nicely.I think lavender to a dessert is the black truffle equivalent of savoury dish; without the hefty costs :)Definitely would give this a try on a lazy-slouch-out-but-still-wannabe-sophisticated night. :)

I've never been game to cook with lavender because my taste testers (aka my family/friends) think it would be too overpowering. Thank you for inspiring me to use it! Your bars look delectable; I'm loving the ingredients.

My dear Hungarian friend, who spent many years in Vienna as a journalist, made a sweet very similar to this. She, too, cautioned about the amount of lavender. Thanks for a delicious reminder of my treasured friend.

Oh how I love cheesecake bars...well anything cheesecake actually. I also love the scent of lavender but have never cooked with it before. I think I might need to see if I can find some this weekend! I can only imagine how wonderful these taste!

What a lovely looking cheesecake bar. The addition of Lavender is very intriguing to me. I'm not sure if I can get my hands on any but I know my mom in Germany grows it in her garden, so I will give her this recipe which I'm sure she will love!

You know, I grow lavender - for the scent and for luck (keep it by my doors) and once in a while will add it to tea but have never cooked with it. I love the delicacy of it. And lavender sugar sounds heavenly. Cheesecake and lavender - might just be the perfect match.

Thank you for this! I've been wanting to cook with lavender for a couple of years now and never seem to get my act together. I see you have many other lavender recipes that I need to check out as well.

I went to a lavender fest last weekend up in Battle Ground, WA and tried out a lavender soda - the ladies with me weren't impressed but I loved it!

This sounds wonderful. I have never tried to cook with lavender but have heard it is very good. Thanks for the tip about the time it takes to prepare the lavender sugar. I have a very bad habit of not reading recipes ahead of time:)

Wow, those Lavender Cheescake bars look & sound delicious! Thanks for the heads up on making the sugar. I hate when you get home from the store excited to make a new recipe and realize something needs to be prepared, marinated or soaked for 24 hours or more. I bet that lavender sugar sure smells good though. Thanks!

Another great recipe. I love the thought of lavender in these cheesecake bars.More ppl are becoming adventurous and using culinary lavender here in Australia. Has even featured as a main ingredient on cooking shows here!Look forward to more delicious recipes and thanks again for sharing this one.Patricia Perth Australiawww.lavenderuses.comall things lavender

There is a local girl here in Jerz that makes these, and they are addicting, five to a package...I have to stay away from opening a pack if we are out on a drive, or I find an excuse to eat two or three or, if any are left after hubby gets his share, lol

Yours look fantastically gorgeous...thank goodness I am out of range from either :)

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